Recipe: Buffalo Wings

This recipe is from the July issue of Good Housekeeping. It's a three-step process, (make bleu cheese dressing, make seasoned flour, make hot sauce glaze), and each step has its own sub-steps. I think next time, I'll just use store-bought coating instead of making my own to cut down on prep time. Enjoy!

Buffalo Wings

Ingredients

10 chicken wings
Oil for deep frying

For bleu cheese dressing:
1/2 cup sour cream
1/2 cup mayo
1 teaspoon Worcestershire sauce
1/2 teaspoon ground mustard seed
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
50g bleu cheese

For seasoned flour:
1/3 cup cornstarch
2/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground black pepper

For hot sauce glaze:
1/2 cup butter
1 teaspoon Worcestershire sauce
2/3 cup hot chili sauce

1. Make bleu cheese dressing: In a large bowl, whisk all ingredients except cheese together. Crumble bleu cheese and whisk into dressing. Transfer to a container and let flavors develop overnight in the refrigerator. (I just left it in the fridge for about an hour and it was fine.)
2. Make seasoned flour: Mix all ingredients together. Coat chicken wings. Set aside 10 minutes. Toss in seasoned flour to coat wings again. (Husband took over as I was a little scared of the oil!) In a deep frying pan, heat oil. Deep fry chicken wings until juices run clear when pierced. Drain on paper towels. Set aside.
3. Make hot sauce glaze: In another frying pan, melt the butter over medium heat. Add Worcestershire sauce and chili sauce, and stir to mix. Add chicken wings and toss to coat. Serve with bleu cheese dressing and celery sticks on the side. (Note: The chili sauce I bought wasn't so spicy. Next time, I'll probably add loads of hot sauce as well as chopped siling labuyo.)